Beef in Burgundy   HT  MC  French  165mins plus marinating

2 tbsp Brandy

225g/8oz Button Onions

100g/4oz Button Mushrooms

50g/2oz Butter

1 tbsp Olive Oil

3 tbsp Plain Flour

2 Garlic Cloves, crushed

4 sprigs Fresh Thyme

1 tbsp Worcestershire Sauce

 Salt and Black Pepper

Instructions

1. Place all the marinade ingredients in a large bowl and mix well. Add the beef, stir to coat and leave in a cool place for at least 3 hours, preferably overnight. Stir from time to time.

2. Place the pork fat in a bowl and pour some boiling water over it. Leave for 3 minutes then drain and pat dry with kitchen paper. Return to the bowl, sprinkle with the Brandy and refrigerate.

3. After the marinating time, heat the butter in a frying pan, add the onion and mushroom, stir to coat well, partially cover and sauté gently for 10 minutes.

4. Remove the meat from the marinade with a slotted spoon (reserving the marinade) and wipe dry on kitchen paper.

5. Heat the oil in a flameproof casserole until very hot, add the meat and quickly brown on all sides to seal.

6. Sprinkle the flour over the meat and continue to cook over a high heat until browned.

7.Add the garlic and pork fat (together with the juice in which it has been soaked) and cook over a high heat for 2 minutes. Carefully ignite.

8. Add the reserved marinade and, if necessary, enough water so the meat is completely covered, together with the thyme, salt and pepper. 

9. Cover and cook over a low heat for 2 hours. Alternatively, cook in the oven (180C, 350F, Gas Mark 4) for 2 hours.

10. 20 minutes before the end of the cooking time, add the onions and mushrooms, re-cover and continue to cook for the remaining 20 minutes. Serve hot.

Very good for freezing.

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